Take Food Poisoning Off the Menu

Food poisoning is caused by bacteria transference so maximum levels of attention should be paid to ensure that a trusting customer doesn’t fall prey to illness thanks to a lack of food hygiene and misconceptions about what constitutes clean in a food environment.

You may, not unreasonably, believe that every member of your team, having taken the mandatory food safety training course when they started work with you, would know what to do and when to do it to meet cleanliness and legislative requirements.

However, people have habits and practices that they have carried out since childhood and their “safe” methods and beliefs may be in contravention of food hygiene laws.

Food hygiene courses from professional industry experts including Food Alert in London are a vital measure to educate your team, from trainee to supervisor and waiting staff to cleaners, so that they can realise their responsibilities which leads them to actively and eagerly use only the best practices.

For example:

  • Bob goes to the toilet and washes his hands with water, no soap. Is this adequate?
  • Sarah blows her nose, tucks the tissue in to her sleeve and resumes work.
  • Louie drops his knife whilst buttering bread. The knife is on the floor for a couple of seconds, he wipes it on his apron and gets back to buttering.

Effective management via food hygiene auditing and an HACCP food safety management system are necessary to remove the risk of a slip in standards and the probability of a food hygiene incident.

Food hygiene courses explain how cross contamination and therefore the transit of bacteria reduces significantly when staff:

  • Don’t allow raw meat, poultry or unwashed raw vegetables to touch other foods.
  • Never prepare ready-to-eat food using the same utensils and chopping boards that have been used to prepare raw meat, poultry or unwashed vegetables.
  • Wash fruit and vegetables thoroughly. They can carry bacteria laden soil and pose a risk.
  • Know exactly which positions refrigerated foods should be placed in. e.g. Raw meat and fish at the bottom so no juices can spill on to other food.
  • Disinfect every surface that has come in to contact with raw meat, poultry and unwashed raw vegetables.
  • Clean worktops and utensils with hot water and detergent.
  • Disinfect all equipment and utensils using boiling water, an antibacterial cleaner or a dishwasher.
  • Appreciate how to keep dishcloths clean and how frequently they should be changed.
  • Always wash hands thoroughly after touching raw meat, poultry and unwashed raw vegetables.
  • Always wash hands after completing a task before starting another.
  • Avoid preparing food when they are ill.

There are food hygiene courses at basic through to managerial and owner levels and although training is an expenditure, it is imperative to inform your team.

To enhance your business strength all employees should take food safety training every three years and HACCP training allows risk assessment and the implementation of corrective practices.

Remember, food hygiene training costs much less than food poisoning related legal action.

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